Best White Bread Ever

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 117.4
  • Total Fat: 2.6 g
  • Cholesterol: 7.2 mg
  • Sodium: 205.1 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Best White Bread Ever calories by ingredient
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I get so many compliments on this recipe. It's a little sweet but not too sweet and is great for pb&j sandwiches! I get so many compliments on this recipe. It's a little sweet but not too sweet and is great for pb&j sandwiches!
Number of Servings: 16


    Milk, 2%, 1.25 cup
    Fleischmann's Bread Machine Yeast, 2 tsp
    Granulated Sugar, 3 tbsp
    All-purpose Enriched Unbleached White Flour, 3 cup
    Butter, salted, 3 tbsp (remove)
    Vital wheat gluten, 2 tbsp
    Kosher Salt, 1.25 tsp


For best results, place a pan on the bottom rack and put about a cup or 2 of ice cubes in it just after you've put the loaf in the oven; it helps make a tender crust. USE A METAL PAN for the cubes, not glass. (I just throw the cubes on the bottom of my oven but it does not have an exposed heating element). Remove the bread from the pan when it's finished baking and allow to cool at least 45 minutes on a rack before slicing (otherwise the bread will be gummy if you slice it too early).


Warm the milk (takes about a minute in the microwave) and add to mixing bowl (I use my stand mixer with the dough hook). Add sugar and yeast. Melt the butter. Add the flour, the gluten, the melted butter, and the salt. Knead with dough hook until texture is silky and a little tacky, about 5 minutes. Form into a ball, replace in bowl, cover with plastic wrap and let rise 40 to 60 minutes, until doubled and a hole punched into it with a well-floured finger does not immediately spring back. Time will vary according to temperature, humidity and air pressure. Remove dough, gently press into a rectangle on the counter. Fold into thirds (from long side), gently press flat. Fold the ends inward until they just meet, and gently press flat again with your palms. Then fold in half and pinch the seam closed with your fingers, this should result in a log shape. Place into greased bread pan seam down (I use a 1.5 pound loaf pan, 9 x 5). Let rise until doubled, the top should be about an inch above the side of the pan. Cut three diagonal slits into the top with a *sharp* blade, then bake @ 375 for 30 minutes on the top rack in the middle of the oven, rotating 180 degrees at the 15 minute mark for even browning.

Serving Size: makes 16 slices including the heels

Number of Servings: 16

Recipe submitted by SparkPeople user CHICKADEE623.

TAGS:  Side Items |

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